1/4 c Vegetable oil 
1 Egg; beaten
1 sm Onion; chopped (1/4 cup) 
2 tb Flat leaf parsley; chopped
1/2 lb Ground beef 
 Phyllo sheets; 12x17" ea
1/2 ts Salt; or to taste 
1/4 ts Black pepper 
Lemon wedges for serving

DIRECTIONS:

1. Heat 1 tablespoon of the oil in a skillet, add the onion and stir-fry over moderate heat for 2 minutes. Add the beef, salt and pepper and stir-fry for 5 minutes. Add the egg and parsley and fry for 1 minute more.  Cool well.

2. Take 1 phyllo sheet and spread it out flat with a short end nearest you.  Place 2 heaping tablespoons of the beef mixture 2 inches in from the short edge. Fold both long sides in toward the middle, beginning with the short end roll the phyllo to shape a packet 4 inches long and 1 1/2 inches wide. Repeat with all the remaining phyllo sheets and stuffing. Set aside.

3. Put the balance of the oil in a skillet over moderate/low heat and add the rolls. Brown on both sides for about 3 minutes; the low heat prevents the very thin pastry sheets from burning. Drain the rolls on paper towels for a minute.

4. Serve warm with a squeeze of lemon juice.

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